Fresh Mango Salsa

Ingredients

• 1/2 mediumred onion, cut into very thin slivers (about 80 ml)
• Juice from 2 limes (about 60 ml)lime juice
• 1.13 kg (2 1/2 pounds; about 4)ripe mangoes, peeled and cut into large dice
• 1 largejalapeño pepper, stemmed, seeded and finely chopped (about 30 ml, or more to taste)
• Leaves from 4 stemscilantro, finely chopped (about 45 ml)
• 30 ml (2 tablespoons)olive oil
• 5 ml (1 teaspoon)kosher or sea salt, or more to taste

Instructions

1. 1

   Soak the onion

   Put the onion and lime juice in a mixing bowl and toss to coat. Leave them to sit for 10 minutes.

2. 2

   Mix the salsa

   In a separate mixing bowl, combine the mango, jalapeño, cilantro, oil and salt. Add the onion and lime juice mixture once it has sat for 10 minutes, then toss well. Taste and add salt or jalapeño as needed.

What is mango salsa?

Salsa is a broad family of sauces and fresh mixtures served with food in Mexico and across Latin America. This version uses diced mango as its juicy, sweet base, balanced with lime, onion, chilli and cilantro.

The combination works because the lime and onion sharpen the ripe fruit, while jalapeño adds adjustable heat. Olive oil gives the mixture a little richness without taking over its fresh flavour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 180 calories, 2g protein, 39g carbs, 7g fat.

Most of the carbohydrates come from the mango, while olive oil supplies most of the fat; the salsa itself contains little protein. Serve it with beans, fish or chicken and a filling side to make a more balanced plate.

Choose ripe mangoes

Ripe fruit: Choose mangoes that give slightly when pressed and smell fragrant near the stem. They should be soft enough to taste sweet but firm enough to hold their shape when diced.

Even pieces: Cut the mango into large, roughly similar-sized dice so each spoonful has a good balance of fruit and seasonings.

Give the onion a head start

Lime soak: Letting the thin onion slivers sit in lime juice for 10 minutes softens their sharp edge and seasons them before they meet the mango. Keep the slivers fine so they mix through the salsa easily.

Adjust the heat

Seeded chilli: Removing the jalapeño seeds and stem makes it easier to control the heat. Chop it finely so it is distributed throughout rather than concentrated in a few bites.

To taste: Start with the listed amount, then add more chopped jalapeño after mixing if you want a livelier kick.

Keep the texture fresh

Gentle toss: Fold the ingredients together carefully to keep the mango pieces intact. The finished salsa should be juicy and lightly coated, not mashed.

Final seasoning: Taste after the lime and onion mixture has been added, then adjust the salt or jalapeño as the recipe directs.

Plan the timing

Ten-minute rest: The onion sits in the lime juice while you prepare the remaining ingredients, making good use of the recipe's resting time. Allow about 20 minutes in total.

Serve soon: The salsa is at its freshest shortly after mixing, while the mango still has a firm, distinct texture.

What to serve it with

Savoury dishes: Spoon it over grilled fish or chicken, or serve it alongside tacos and roasted vegetables. Its sweet-tart flavour also suits rice and beans.

For a simple plate: Pair a generous serving of salsa with a protein-rich main and a filling side such as beans or rice.

Recipe notes & tips

• Use mangoes that are ripe but still firm enough to dice cleanly.
• Slice the onion very thinly so it softens during its 10-minute lime soak.
• Wear gloves or wash your hands after handling the jalapeño.
• Add extra jalapeño gradually and taste as you go.
• Toss gently to keep the mango pieces intact.
• Taste the salsa after combining everything, then adjust the salt.

Variations

• Add avocado: Fold in diced avocado just before serving for a creamier texture.
• Try extra citrus: Add a little more lime juice for a sharper, tangier finish.
• Use red chilli: Replace the jalapeño with finely chopped red chilli, adjusting the amount to taste.
• Add cucumber: Mix in diced cucumber for extra crunch and freshness.
• Serve with black beans: Pair the salsa with black beans for a heartier taco or bowl topping.

Common mistakes to avoid

• Overripe mango: Very soft fruit can turn mushy; choose mangoes that yield slightly but still hold their shape.
• Thick onion slices: Chunky pieces can overwhelm a bite; slice the onion as finely as possible.
• Too much chilli at once: Heat is hard to undo; add extra jalapeño a little at a time.
• Rough mixing: Vigorous tossing breaks down the fruit; fold the ingredients together gently.
• Skipping the taste check: Salt and chilli can vary in intensity; taste after mixing and adjust.

How to store

Store leftovers in an airtight container in the fridge and use within 2 days for the best texture. Stir gently before serving; this fresh salsa is best served cold or at room temperature rather than reheated.

Frequently asked questions